Chocolate mousse I something I adore, only if correctly made. I’ve never been a fan of it made with cream or set in gelatine, but rather prefer a simple yet rich dark chocolate mousse made with whipped egg whites. It’s been my go to recipe for years, light, airy, rich in chocolate and maybe sometimes spiked with a little booze. My vegetarian friends always asked me to make the same for them only eggless and I would be .. hmmm sorry I can’t do it. A few years ago I would’ve never imagined I could achieve the same – texture, flavour, body – in fact you can’t tell the difference kind of – vegan version !
What makes it possible is Aquafaba. Now don’t get all nervous hearing that, you will hardly believe me when I tell you its chickpea water. I prefer homemade to using the water as compared to the water from can. Although the latter would be an easy option, I just feel homemade is better as no brine and no preservatives. All you have to do for one cup of chickpea water – is soak the chickpeas overnight in water. Next day pressure cook in 2-3 cups of water till soft. Drain the water. Now we need to make sure the water is not to runny but should be viscous & thick. If you feel the need to boil it down a little to achieve the right consistency please do so. Once done, cool completely and chill a little as that would be best to whip it up. When ready to use, simply whip up in stand mixer or with a hand held machine. They will reach the white frothy soft peak stage in about 6 minutes. It won’t firm up like egg whites, but even a soft peak stage is fantastic. Imagine all the dishes you can now make with this substitute. The rest of the recipe is fairy simple.
- I cannot emphasise enough on using good quality chocolate. There is nothing else to this dessert, so what you make it with will either make it shine or just ruin it.
- If you’re using a sweetened chocolate, please reduce the quantity of maple syrup or adjust to taste
- Chill the chickpea water before you whip it
- Almost everything tastes good with a little Maldon Sea Salt
- You do not get any chickpea flavour what so ever in the dessert
1 cup of Aquafaba ( method mentioned above )
1 cup chopped good quality dark chocolate
2 tbsp Maple syrup or sweeter of your choice
In a bain marie melt the chocolate ( or microwave it ) till melted and smooth. Add the maple syrup/ sweetener. Set aside to cool a little
Meanwhile whip up the aquafaba till soft peak stage – about 6 minutes. Now very gently first fold in one big scoop of the foam, in the chocolate with circle and cut movement. Once the chocolate has loosed a bit and foam incorporated, fold the rest of it together gently and pour into serving containers. Cover and set in the fridge. About 2 hours is more than enough and this stay for upto 2 days in the fridge. When serving top with sea salt , cocoa nibs, you could add fruits or almost anything your heart desires.
Recipe Credit : The very talented Vanilla Crunnch